Apple, lemon and currant tart

Name: Apple, lemon and currant tart
Yield: 9 servings
Cuisine: Bake
Ingredients: 5.00 apples green or yellow; 1.00 baked pastry shell; 45.00 ml sugar; 45.00 ml currants soaked in brandy; 1.00 lemon zest only; 30.00 ml brandy; 30.00 ml lemon juice; 125.00 ml jam smooth, apricot; 15.00 ml butter

9 servings

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By Food24 November 03 2009

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Ingredients (9)

5.00	apples — green or yellow
1.00	baked pastry shell
45.00 ml	sugar
45.00 ml	currants — soaked in brandy
1.00	lemon — zest only
30.00 ml	brandy
30.00 ml	lemon juice
125.00 ml	jam — smooth, apricot
15.00 ml	butter

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Method:

Peel and slice apples into thick wedges.
Sprinkle base of tart with 15 ml (1 tbsp) sugar. Arrange apples in circles over pastry shell and spoon groups of currants over apples. Lightly sprinkle with remaining sugar and grated lemon peel.
Bake at 180 ºC for 30 minutes, or until apples have softened.
Blend brandy and lemon juice with apricot jam and butter. Bring to boil, spoon over apples and place back in oven for 10 to 15 minutes to glaze. Place under grill for 5 to 6 minutes to crisp top of apples.
Remove and serve with thin cream.
TOTAL KILOJOULE COUNT: 11 905 kJ (2 845 Cal). A portion: 1 325 kJ (315 Cal).